How to make strawberry jam
ProductsStrawberries – half a kilo Sugar – 400 grams Agar-agar – 5 grams 1. Measure strawberries – strawberries can be of any variety and size, but the smaller and sweeter, the less sugar you have to add. 2. Put the berries in a saucepan and pour water to settle the debris. Then drain the water and peel the berries from the stalks. 3. Grind the berries with an immersion blender, meat grinder or crush, resulting in a liquid berry mixture, in consistency something between juice and puree. 4. In principle, the puree is ready for cooking, but for softness, we will wipe this mass through a sieve, thus getting rid of small nuts. 5. It was possible to get rid of most of the nuts, and to heighten the effect, it is better to use gauze in several layers. 6. Pour the berry mass into a saucepan (basin) and put on a quiet fire. The cooking container should be spacious, as quite a lot of foam is formed. 7. After boiling, foam forms – it is better to remove it with a slotted spoon. 8. Let’s measure sugar – for our half a kilo of strawberries you can take 400 grams of sugar, these are 2 such glasses filled without a top. Pour all the sugar to the strawberries, and stir for 3 minutes until boiling again. Now boil the jam for about 30-40 minutes so that the mass becomes a little thicker. During this time, wash and sterilize the jars and lids – pour over with boiling water or boil in a saucepan lined with a towel. 9. Pour agar-agar, constantly stirring the jam. For a pound of berries and 400 grams of sugar, 5 grams of agar-agar are poured. If you want a spoon to stand in the jam, add 10. 10. Boil the jam with agar-agar for another 2 minutes, then pour into jars. Usually they use a ladle with a thin spout, but we have a saucepan with a thin spout, so we managed to pour the fragrant jam very quickly. eleven. Ready jam to cool and put away for storage. The jars are sterilized, there is a lot of sugar, agar-agar is added – which means that the jam will definitely stand until the end of winter. From 500 grams of strawberries in 40 minutes of cooking, 350 grams were obtained.Cooking jam in a bread machine 1. Wash the strawberries, cut the berries into halves. 2. Put the strawberry halves in a bucket of a bread machine, cover with sugar. 3. Shake the contents of the bucket so that the sugar is evenly distributed. 4. Put a bucket of strawberries in the bread machine, set the “Jam” mode. 5. After turning off the bread machine, take out a bucket, add agar-agar, mix, cook for another 2 minutes, then pour the jam into jars and close with lids. When preparing food, keep in mind that the bucket should be filled no more than three-quarters of its height. We cook in a multicooker1. Wash the berry and let the water drain, throwing it into a colander. 2. Cut strawberries into pieces and put in a multicooker bowl. 3. Pour the berry with sugar so that it is evenly distributed, shake the bowl. 4. Put the bowl with the berry in the slow cooker, set the “Soup” mode. 2 minutes before the end of cooking, add agar-agar and mix. 5. After turning off the multicooker, pour the jam into jars and close the lids.
How to cook strawberry jam without agar-agar?
Products for cooking strawberry jam Strawberries – half a kilo Sugar – half a kilo How to cook strawberry jam without agar-agar? Pour the selected and washed strawberries with sugar, cover with a lid and leave the berry puree for 20-30 minutes so that the berry gives juice. Put the pan with strawberries on a quiet fire, add sugar, bring to a boil and cook for half an hour, removing the foam. Grind the boiled berry with a blender. Pour the finished strawberry jam into sterilized jars, cool and store in a cool dark place. During this time, the jam will be reduced by about half – it will turn out a little more than 350 grams.
Tasty Facts
– Strawberries, unlike black or red currants, contain little pectin and a lot of water, so boil the jam to a thick state for a very long time, at least an hour. In order for strawberry jam to acquire a thick consistency quickly, agar-agar is placed in it during cooking. It is worth considering that agar-agar is added 2 minutes before the end of cooking, after which you need to turn off the fire so that the agar-agar does not lose its gelling properties, and pour the jam into jars. Agar-agar can be replaced with special additives Gelfix, Pectin or Confiture. Gelling additives allow you to reduce the amount of sugar by 2 times and save on cooking time without compromising the consistency of the product. In addition, strawberry jam cannot be digested, otherwise it will turn an ugly brown color and lose useful substances. You can also use fruits and berries, containing natural pectin in its composition: apples, oranges, cherries, plums. – The main benefit of strawberry jam is its taste and beauty, it is able to decorate any dessert. There are few vitamins in strawberry jam, they are destroyed when cooked in the presence of oxygen, but potassium and magnesium, necessary to maintain the heart muscle, are preserved even after cooking and during long-term storage. “Strawberry jam can be made without the pits, which are so unpleasantly stuck in the teeth. To do this, if the seeds are large, rub the berries through a fine sieve. If the seeds are large, but you still want to remove them, it is recommended that you first rub the berries through a sieve, and then squeeze the remaining cake through a couple of layers of gauze. — There are few vitamins in strawberry jam, they are destroyed when cooked in the presence of oxygen, but potassium and magnesium, necessary to maintain the heart muscle, are preserved even after cooking and during long-term storage. “Strawberry jam can be made without the pits, which are so unpleasantly stuck in the teeth. To do this, if the seeds are large, rub the berries through a fine sieve. If the seeds are large, but you still want to remove them, it is recommended that you first rub the berries through a sieve, and then squeeze the remaining cake through a couple of layers of gauze. — There are few vitamins in strawberry jam, they are destroyed when cooked in the presence of oxygen, but potassium and magnesium, necessary to maintain the heart muscle, are preserved even after cooking and during long-term storage. “Strawberry jam can be made without the pits, which are so unpleasantly stuck in the teeth. To do this, if the seeds are large, rub the berries through a fine sieve. If the seeds are large, but you still want to remove them, it is recommended that you first rub the berries through a sieve, and then squeeze the remaining cake through a couple of layers of gauze. — rub the berries through a fine sieve. If the seeds are large, but you still want to remove them, it is recommended that you first rub the berries through a sieve, and then squeeze the remaining cake through a couple of layers of gauze. — rub the berries through a fine sieve. If the seeds are large, but you still want to remove them, it is recommended that you first rub the berries through a sieve, and then squeeze the remaining cake through a couple of layers of gauze. —When cooking in multicookers – when heated, jam increases in volume and foam appears, so it is recommended to fill the multicooker bowl no more than three quarters. – To maintain a bright color when preparing jam, you can add a little citric acid (1 teaspoon per 1 kilogram of berries).